WILTED SPINACH SALAD WITH BACON AND BASAMIC VINIAGRETTE
Serves 4 a first course.

5 oz	baby spinach (about 6 cups)
2 	slices of bacon (about 2 ounces), cut into 1/4-inch pieces
1 tbs	extra-virgin olive oil 
1/2 	small red onion , minced (about 1/2 cup)
1/4 tsp	table salt 
1/8 tsp	ground black pepper 
1/8 tsp	granulated sugar 
1 tbs	balsamic vinegar 
	
When properly wilted, the leaf edges soften slightly, but the spinach
retains some crunch.

Place spinach in large bowl. Fry bacon in small skillet over medium
heat until crisp, about 5 minutes; transfer with slotted spoon to
paper towellined plate, leaving fat in skillet. Return skillet to
medium heat and add oil, onion, salt, pepper, and sugar. Cook,
stirring occasionally, until onion is slightly softened, 2 to 3
minutes. Add balsamic vinegar; swirl to incorporate. Pour warm
dressing over spinach and toss gently to wilt. Sprinkle bacon over
spinach; serve immediately.

From Cook's Illustrated